BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

BBQ Chicken and Caramelized Red Onion Ranch Spaghetti

From: Picky Palate

1 lb. thin spaghetti noodles
4 Tbs. olive oil
1/2 lg. red onion, fined diced
2 Tbs. ranch dressing mix
3/4 cup cilantro, chopped

Shredded BBQ Chicken

1 1/2 cups ketchup

3 Tbs. Dijon Mustard

4 Tbs. worstershire sauce

2 Tbs. apple cider vinegar

1 1/2 Tbs. lemon juice

4 Tbs. brown sugar

1 tsp. fresh cracked black pepper

1 tsp. honey

Pinch of salt

2 lg. boneless skinless chicken breasts, cooked and shredded


For BBQ Chicken: Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer for a little while.

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute the red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry ranch dressing mix and cilantro leaves.  Season with a pinch of salt and pepper.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaves and serve. 

Chicken Artichoke Pesto Calzone

Chicken Artichoke Pesto Calzone

From: Taste Every Season

2 1/2 lbs. pizza dough (use your favorite recipe)
1 cup pesto
1 cup frozen artichokes, defrosted and roughly chopped (I just used canned)
2 cups cooked chicken, shredded
2 cups mozzarella or fontina, shredded
olive oil for brushing

Heat the oven according to your pizza dough recipe.  Divide dough into eight equal pieces.  Gently reshape each piece of dough into a ball.  Cover with plastic wrap or a damp kitchen towel and let the dough rest if needed.

Working with one piece of dough at a time and keeping the other pieces covered, stretch and pull the dough into a 7-8" round.  Set it aside while your roll/stretch out another 3 pieces of dough. (work in groups of 4).

Spread 2 Tbs. pesto onto each round of dough, leaving about a 1" border around the edge.  Divide the toppings evenly between the eight dough rounds, forming a pile in the center of the bottom half of each dough round and leaving a 1" border uncovered.

Fold the top half of the dough over the filling-covered bottom half and with your fingertips, lightly press around the silhouette of the filling and out to the edge to lightly seal the dough shut.  Roll the bottom edge up over the top if needed to fully seal.

With a pastry brush, brush the tops and sides of the calzones with olive oil.  Carefully transfer the calzones to parchment paper covered cookie sheets.  Bake until the calzones are golden brown, about 11 minutes.  Remove the calzones from the parchment, cool 5 minutes, and serve.

Layered Mexican Rice Bake

This is one of those hurry up and be done with dinner already recipes. Love it.
Layered Mexican Rice Bake

From: Picky Palate

2 Tbs. extra virgin olive oil
1 med. white onion, finely chopped
1 Anaheim chili pepper, finely diced
1 1/2 cups sweet peppers, chopped
1 1/2 Tbs. garlic, minced
4 cups cooked rice
1 Tbs. cumin
2 cups chicken breast, cooked and shredded
1/4 tsp. garlic salt
1/2 tsp. ranch dressing mix
1/2 cup salsa
1 can corn, drained
1 can red kidney bean (or other bean of choice), drained (I used black beans)
1/2 cup cilantro, chopped
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.  Stir in cooked rice, season with cumin and reduce heat to low.  Transfer mixed rice to a 9x13" baking dish

Place chicken breast into a medium skillet over medium heat.  Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans, cilantro, chicken and top with cheese.  Bake for 25-30 minutes or until cheese is melted.

Serve with hot sauce if desired.

Creamy Orzo with Chicken, Mushroom and Red Peppers

Creamy Orzo with Chicken, Mushroom and Red Peppers

From: Mel's Kitchen Cafe

1 Tbs. olive oil
2 (about 1-1 1/2 lbs.) chicken breasts, cut into chunks
2 red bell peppers, cut into 1/2" pieces
8 oz. white button mushrooms, quartered
1 tsp. dried thyme
3 cloves garlic, finely minced
1 lb. orzo
8 oz. cream cheese, softened
1 cup reserved pasta water
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup freshly grated Parmesan cheese
3 Tbs. flat leaf parsley, chopped
juice of 1 lemon

Bring a large pot of salted water to a boil.  Add the orzo and cook until done.  When the orzo is done, set aside 1 cup of the pasta water, drain orzo and set aside.

While the orzo is cooking, in a large nonstick skillet, heat olive oil over medium heat.  Season the chicken with salt and pepper.  Add the chicken to the hot oil and brown on all sides.  When browned, but cooked through, add the peppers, mushrooms and thyme.  Stir and let cook for 5 minutes, until the chicken in cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated.  Add the garlic and cook, stirring until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese in small chunks and stir so that the cheese melts and coats the chicken and vegetables.  Add the reserved pasta water and bring to a simmer.  Add 1/2 tsp. salt and 1/2 tsp. pepper.  Stir.  Add the orzo, Parmesan, lemon juice and parsley. Stir to combine and heat through.  Garnish with additional Parmesan and parsley.

Haandi Chicken

A friend recently posted this recipe on Facebook and I was so smitten with the ingredients I just had to make it. Good thing I did because it was amazing and will be permanently added to my repertoire of quick, easy, delicious meals.


And pardon the HORRENDOUS picture. Some of the best tasting food is just plain ugly.
We double this recipe, because apparently my family is huge now. But I recommend doubling it anyway. You're going to want the leftovers (which were just as good).

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1Tbs olive oil
6oz coconut milk
2tbs sour cream
1tsp Each: coriander, chili powder, garam masala, ginger, garlic salt
1/4 tsp cardamom 
1 bunch fresh cilantro, chopped
8 oz pineapple pieces 
1/2 c cashews
Red pepper flakes

Cook onions in olive oil over med heat until just tender. Add chicken and cook util browned. Don't over cook (about 2-3 min). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 min. But don't let it come to a full boil. 1 minute before serving, add cilantro and red pepper flakes (optional). Serve over rice. Garnish with cashews. 

Chicken Enchiladas with Roasted Tomatillo Salsa

So So So delish!
Chicken Enchiladas with Roasted Tomatillo Salsa

From: The Sisters Cafe

Roasted Tomatillo Chile Salsa:
1 lb. tomatillos, husked
1 white onion, peeled, quartered
4 cloves garlic
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup cilantro leaves, chopped
1/2 lime, juiced

Enchiladas:
olive oil
1/2 med. onion, diced
3 cloves garlic, chopped
1 1/2 tsp. ground cumin
1/4 cup flour
2 cups chicken stock
cilantro leaves, chopped
3 lbs. chicken breasts, cooked and shredded
Salt and freshly ground black pepper
10 lg. flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream + extra for serving
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional
 
Preheat oven to 400 degrees.  On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Reduce oven temperature to 350 degrees.  Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Add the cumin, salt and cilantro and pulse the mixture until well combined but still chunky.
 
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin then cook for another minute.  Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.  Microwave your tortillas for a few second to make them soft and pliable.  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas.

Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole.

Buffalo Wing Pizza Roll-ups

These were so yummy. I made them more like a calzone than a roll-up...but you get the picture.
Buffalo Wing Pizza Roll-ups

From: The Food Network

Pizza Dough (I make my own, but you can buy it or use the recipe the Food Network suggests on their site)

Pizza topping:

 2 Tbs. olive oil

4 cloves garlic, chopped

2 med. onions, chopped

1 Tbs. fresh parsley, chopped

1/4 tsp. salt

1 cup (16-ounce can) diced tomatoes or chunky tomato sauce

 1/4 cup instant flour,(you can substitute regular flour or better yet, cake flour)
1 lb. ground chicken (I just used ground turkey, because I couldn't find ground chicken.  I bet you could also just use a chicken breast and shred it up.)
3 oz. blue cheese
1/2 cup buffalo wing sauce
1 (6-oz.) container plain yogurt
cornmeal

Heat 1 Tbs. of the oil over medium-high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes.  Cook for about 20 minutes to allow flavors to meld. Begin the chicken as described below, while the sauce is cooking.  Remove from heat and whisk in the instant flour to thicken. Mix with an immersion blender, then set aside briefly.


While the sauce is cooking, in a separate frying pan, heat 1 Tbs. of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.


Preheat oven to 450 degrees. Divide the dough in half and stretch out (2) 14 inch circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.

Chicken Tostada Upside Down Bake

Chicken Tostada Upside Down Bake

From: Picky Palate

3 Tbs. olive oil, divided
1 med. onion, finely chopped
2 cloves garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, drained and chopped
1 packet ranch dressing mix
1 1/2 Tbs. ground cumin
Pinch of kosher salt and pepper
1/2 cup cilantro, chopped
1 can Pillsbury crescent rolls, the sheets are easiest
1/4 tsp. Lawry’s garlic salt with parsley
1 cup cheddar cheese, shredded


Preheat oven to 350 degrees .  Heat 2 Tbs. of the oil in adutch oven or other large pot over medium heat.  Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute.  Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper.  Stir and cook for 5 minutes, until heated through, then stir in cilantro. 

Pour into a greased 9x13 inch baking dish.  Place crescent roll sheet over top of chicken mixture, brush lightly with remaining olive oil and season with garlic salt.  If you are using the regular crescent rolls, unroll and press perforations together with fingers then place over chicken.  Bake for 20 minutes, until just starting to brown.  Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.  Remove and let cool for 10 minutes before serving.

Serve with shredded lettuce and sour cream if desired

Chicken Wellington

I'd never had this before but have always wanted to try it, so I gave it a shot by making it. So, I have nothing to compare this to, but I really enjoyed it as did the hubs. And though I enjoy the ease of using a pre-made pie crust, I think I'll make my own next time. They are just better.
Chicken Wellington

From: Taste of Home Simple and Delicious Cookbook

4 boneless skinless chicken breast halves
1 Tbs. olive oil
4 Tbs. butter, softened, divided
1 tsp. dried crushed rosemary
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. pepper
2 pkgs. (15 oz. each) refrigerated pie crusts
1 egg, lightly beaten
1 1/4 tsp. chicken bouillon granules
1 1/4 cups hot water
3 Tbs. flour
2 Tbs. white wine

Flatten chicken to 1/4".  In a skillet, cook chicken in oil and 1 Tbs. butter for 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt pepper and 1 Tbs. butter.  Unroll pastry sheets; cut each into a 9" square. (I baked the scraps with some cinnamon sugar for a sweet treat!)  Place a chicken breast half on each square; spread chicken with butter mixture.  Fold pastry over chicken.  Trim off excess pastry; pinch seams to seal.  Place on a greased baking sheet; brush with egg.  Bake at 450 degrees for 18-20 minutes or until golden brown.  Let stand 10 minutes before serving.


Meanwhile, dissolve bouillon in hot water.  In a saucepan, melt remaining butter; stir in flour until smooth.  Gradually stir in bouillon and wine.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken. (I always at least double the sauce because as I've mentioned before we really like sauce.)
 

Chicken Pizza

This was amazing. I had never used a pre-baked pizza crust before and I was pleasantly surprised.
Chicken Pizza

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken bread, cut into 1" strips  ( I cut mine into chunks) 
1 Tbs. olive oil
1 (14 oz.) prebaked Italian bread shell crust 
1/4 cup prepared pesto
1 lg. tomato, chopped
1/2 cup canned black beans, drained and rinsed
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded


In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Place the crust on a lightly greased pizza pan.  Spread with pesto; top with the chicken, tomato, beans and cheeses.  Bake at 400 degrees for 10-12 minutes or until cheese is melted.

Swiss Turkey Tenderloin Strips

I loved the Swiss with this. It was a nice change in flavor. I used chicken instead of Turkey though because that is what I had.
Swiss Turkey Tenderloin Strips

From: Taste of Home Simple and Delicious Cookbook

20 oz. turkey breast tenderloins, cut into thin strips (I used chicken)
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. olive oil
1 tsp. garlic, minced
2 Tbs. flour
1 cup chicken broth
1/2 cup white wine
3 cups (12 oz.) swiss cheese, shredded
1 pkg. (10 oz.) spinach, trimmed
1/4 cup water

Season Turkey (or chicken) with salt and pepper.  In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink.  Remove with a slotted spoon and set aside.

In the drippings, saute the garlic until tender.  Stir in the flour, broth and wine until blended.  Bring to a boil over medium heat; cook and stir for 1-2 minutes or until cheese is melted and sauce is blended.  Add turkey; heat through.

In a large saucepan or dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain.  Serve turkey mixture over spinach.

Lime Ranch Chicken

This was great. I love me a good quick fixer.
Lime Ranch Chicken

From: Cooking with Anne

1 lb. chicken, cut into strips
1 packet ranch salad dressing mix
1/4 cup lime juice
cooked rice

Combine ranch dressing mix and lime juice. Toss mixture with chicken strips and let chill in fridge for at least 30 minutes. Grill, bake or cook in a skillet and serve over cooked rice.

Garlic Chicken and Gravy

Garlic Chicken and Gravy
From: Taste of Home Simple and Delicious Cookbook

4 boneless skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
5 cloves garlic, peeled and chopped
2 Tbs. butter
1/2 cup + 2 Tbs. chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 Tbs. flour

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine, basil and oregano. bring to a boil. reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Classic Cobb Salad

Oh so yummy and fresh. Gotta love it.
Classic Cobb Salad

From: Smitten Kitchen

Dressing: (This could easily be halved and still have more than enough.)
3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. lemon juice
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad:
1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped (I left this out)
2 oz. blue cheese, crumbled
6 strips cooked bacon, chopped or crumbled
3 hard-boiled eggs, peeled and chopped
2 med. tomatoes, seeded, and chopped
1 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 avocado, chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

On a large platter, combine the iceberg, romaine lettuce and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives or just throw everything together in a bowl.

Chicken Breasts with Mushrooms and Cream Sauce

Chicken Breasts with Mushrooms and Cream Sauce

From: Sugar and Spice

4 boneless, skinless chicken breasts (I cut mine in strips)

1/2 tsp. lemon juice

1/4 tsp. salt

Big pinch white pepper

5 Tbs. butter

1 Tbs. minced shallot or green onion

1/4 lb. diced or sliced fresh mushrooms

1/8 tsp. salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon ( I used beef broth)

1/4 cup port, Madeira or dry white vermouth (I used white)

1 cup whipping cream

Salt and pepper

2 Tbs. freshly minced parsley

Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole dish,(I used a skillet and transfered later to a casserole dish) about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (I just stuck it in a casserole dish and cooked until it was done. Perhaps I ruined it, but I thought it rocked.)

Remove the chicken to a warm platter, leaving mushrooms in the pot and cover while making the sauce, 2 to 3 minutes.

To make sauce, pour the stock and wine in the skillet (or casserole dish) with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off of the heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. (I served mine over rice)

Chicken and Couscous Salad

This was so good. I never would have expected the flavors to compliment each other so well. The only thing I would do differently is add more pineapple next time. That was my favorite part.Chicken and Couscous Salad

From: Treasury of Cooking Healthy

1 can (14 .5 oz.) chicken broth
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. curry powder
1 cup uncooked couscous
1 1/2 lbs. boneless skinless chicken breast halves, cooked (I will leave the chicken out in the future. I just preferred it without.)
2 cups fresh pineapple, cubed
2 cups cucumber, seeded and cubed
2 cups red bell pepper, cubed
2 cups yellow bell pepper, cubed
1 cup celery, sliced
1/2 cup green onions, sliced with tops
3 Tbs. apple cider vinegar
3 Tbs. water
2 Tbs. vegetable oil
1 Tbs. fresh mint or 1 tsp. dried mint
lettuce leaves, optional

Combine chicken broth, cinnamon, nutmeg and curry powder in a nonstick dutch oven or large nonstick saucepan. Bring to a boil over high heat. Stir in couscous; remove pan from heat and let stand, covered for 5 minutes. Fluff couscous with fork; cool to room temperature.

Cut chicken into 1/2" pieces. Add chicken, pineapple, cucumber, bell peppers, celery and green onions to couscous; toss to combine.

Combine vinegar water, oil and mint in a small jar with a tight fitting lid; shake well. Pour over couscous mixture, toss to coat. Serve immediately in lettuce lined bowl. Garnish as desired.

Chicken and Corn Chowder

Although I was a little disappointed in the thickness of this, it was delicious. It was more of a soup consistency than a chowder. I probably just needed to reduce the amount of broth that I put in it.Chicken and Corn Chowder

From: Treasury of Cooking Healthy

1 lb. boneless skinless chicken breasts, cut into 1/2" pieces
3 cups frozen whole kernel corn, thawed
3/4 cup onion, chopped
1-2 Tbs. water
1 cup carrots, diced
2 Tbs. jalepeno pepper, finely chopped.
1/2 tsp. dried oregano
1/4 tsp. dried thyme
3 cups chicken broth
1 1/2 cups milk
1/2 tsp. salt

Spray large nonstick saucepan with Pam; heat over medium heat until hot. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Remove chicken from pan.

Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. Place 1 cup corn mixture in a food processor or blender. Process until finely chopped, adding 1 to 2 Tbs. water; reserve.

Add carrots, jalapeno, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixture and salt; heat to a boil. Reduce heat to low and simmer, covered, 15-20 minutes.

Chicken Chili Blanco

I do believe that this is one of my husband's favorite soups. If I'm feeling like making soup, this is typically what he requests.Chicken Chili Blanco

From: Mom Solter

3 cans great northern beans
3 cups chicken broth
1 onion, chopped
1/2 Tbs. oil
3 cloves garlic
1/2 can green chilies, drained (I typically just throw the whole can in)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper (optional)
2 cups cooked chicken, diced
1/2 cup sour cream
1 1/2 cups colby or monterey jack cheese
Garnishes:
sour cream
fresh cilantro
chopped tomatoes
tortilla chips

Saute onions in oil until golden. Combine remaining ingredients except for the sour cream and cheese in a large pot. Simmer for 30 minutes. Add sour cream and cheese. Heat until melted.

Serve with desired garnishes.

Chicken Carbonara

Yummy, yummy, yummy!
Chicken Carbonara

From: The Domestic Goddess

2 tsp. olive oil
6-8 sliced, bacon, chopped
1 tsp. minced garlic
1 1/4 cups heavy cream
1/2 cup grated parmesan
4 large egg yolks
1/4 cup fresh basil , chopped
1/4 cup fresh Italian parsley, chopped
salt
1/2 lb. spaghetti
2 cups chicken, coarsely shredded/chopped
1/2 Tbs. finely grated lemon peel

Heat oil in a large frying pan. Add bacon and garlic and saute until brown and crispy, about 8 minutes. Cool slightly. Cook chicken in some of the leftover fat.

In a large bowl, whisk together the cream, cheese, yolks, basil and parsley. Set aside.

Meanwhile, bring a large pot of water to a boil. Cook spaghetti until just tender. Drain. Add the chicken to the bacon and stir to combine. Next, add the spaghetti and cream mixture and toss over medium-low heat until chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes. (DO NOT boil or you will end up scrambling your eggs). Season pasta to taste, with pepper and salt if needed. Transfer pasta to a large serving bowl. Sprinkle with lemon zest and serve. (I always end up using more lemon zest than this as I love the flavor that it adds.)

Chicken Adobo

Chicken Adobo

From: Duo Dishes

4 chicken thighs, bone in (I used chicken breasts cut into bite-sized pieces)
1/2 cup soy sauce
1/2 cup apple cider vinegar
3 bay leaves
3 cloves garlic, minced
12 peppercorns, crushed
1 Tbs. brown sugar
1 Tbs. cornstarch
2 Tbs. grapeseed oil (I didn't have any so I just used olive oil)
1/4 cup water
1 cup chicken broth
1 1/2 cups rice (I prepared more than this as it requires more to feed my family)
3 cups water
2 Tbs. fresh ginger, minced
1/3 cup shredded sweetened coconut, minced
1/2 cup parsley, minced
4 scallions, chopped
Kosher salt

In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.

When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side. Remove the chicken from the pan and set aside. Pour in the marinade and chicken broth and cook until it begins to boil. Once it begins to boil, add chicken again and cover. Cook about 10 minutes.

Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear, approximately 6-9 minutes.

Cook rice. Add scallions, parsley, ginger and coconut to cooked rice. Toss to combine.

Serve chicken over rice and drizzle with a little sauce.